| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Portabella msuhrooms (caps only) |
| 1 |
c |
Beef stock or broth |
| 1 1/2 |
ts |
Pesto sauce |
| 2 |
oz |
Mayonnaise |
| 1 |
tb |
Marsala wine |
| 1/2 |
ts |
Fresh chopped basil |
| 1 |
pn |
Salt |
| 1/2 |
ts |
Fresh chopped rosemary |
| 1 1/2 |
ts |
Extra virgin olive oil |
| 1 |
md |
Beefsteak tomato |
| 1 |
ts |
Chopped fresh garlic |
| 1 |
pn |
Sugar |
| 4 |
|
Foccacia (4 inch diameter) |
| 1 |
lg |
Spinach leaf chopped into thin strips |
INSTRUCTIONS
Preheat oven to 450 degrees. Reduce stock to 1/2 cup. Combine mayonnaise
and pesto and refrigerate. Place mushroom caps, gill side down, on cookie
sheet and bake for 8-9 minutes. While mushrooms are baking, combined reduce
stock, wine, garlic, rosemary, and oil in saucepan. Bring to a boil for 1
minute. Slice focaccia in half and toast in broiler for 2 minutes or until
light golden brown. Add baked mushrooms to beef stock and keep warm. Season
tomatoes with salt, sugar, and basil. Assemble by placing bottom of
focaccia on plate, top with pesto-mayonnaise, spinach, mushroom, tomato and
focaccia top. Remaining liquid can be reserved for additional sandwiches.
Recipe by Chef Tim Schultz of the The Third Ward CAffe, Milwaukee, WI
Posted to EAT-L Digest 29 Sep 96
From: Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU>
Date: Mon, 30 Sep 1996 09:28:00 -0400
A Message from our Provider:
“You can fool yourself. You can never fool God”